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The objective of this study is to develop a proposal for a model focused on the packaging and transportation of food prepared for delivery within the city of Cuenca. This study demonstrates the lack of rules and regulations when it comes to processes for delivery within this area of the food industry which has had an exponential growth as a result of COVID-19. A qualitative methodology was used for this research. First, a document analysis was conducted with the intention to identify current food safety rules for delivery service. After that, digital databases, field work, and observations were used as data collection methods. Both the digital databases and field work were used to identify the establishments that sell food with an option for delivery in the city of Cuenca. Observations were focused on determining the state and condition of the container used and the number of delivery orders requested by customers. Finally, the process to verify and analyze the data collected in the observation phase were documented in an Excel file. The final result of this study is to develop a proposed model for packaging and transportation of meals. This research aims to establish the measures, conditions, and characteristics that the packaging and transportation must have to ensure quality and safety of the food being delivered. The model is also expected to be the basis of an initiative for the corresponding entities to officially develop individualized regulations focused on the most important areas of the food industry. Keywords: containers, food delivery, toxic substances, packaging

This intervention project aims to analyze the process of making soft drinks with Amazonian fruits and plants in the Canopy Bridge laboratory located in San Pablo de Uzhpayacu, Napo, Ecuador, during the period March - August 2023. For this we worked with two Amazonian fruits such as: Mulchi from the Myrtaceae family, Mountain grape belonging to the Urticaceae family, in the same way, two Amazonian plants such as: Amazonian vanilla from the Orchidaceae family and Guayusa from the Aquifoliaceae; Fruits and plants of Ecuadorian gastronomy, present especially in the Oriente region where we can find an immense variety of undervalued products; for this reason, knowing the organoleptic characteristics that they possess, gave way to the creation of soft drinks enriched with flavors of Amazonian fruits and plants. Each fruit and plant has been treated under appropriate techniques that contribute to food sustainability, such as leaf dehydration, fruit bleaching, maceration and carbonation. The analysis of the elaboration of Amazonian soft drinks was based on an experimentation that seeks to obtain syrups enriched with flavors of Amazonian fruits and plants for the next elaboration of carbonated soft drinks. During the development of the project, formulations with changing percentage concentrations of flavor extracts are presented to finally present carbonated beverages with Amazonian fruits and plants suitable that meet high quality standards under the regulations and requirements stipulated in the Ecuadorian technical standard NTE INEN 1101 (2017) Soft or carbonated beverages. Keywords: soft drinks, Amazonian fruits, Amazonian plants, syrup, sustainability, carbonation.

The agave is a plant from the arid lands of Mexico where they are currently cultivated by which, thanks to its characteristics, it has been used for the creation of various products both for food consumption and for other purposes such as hygiene, medicine, textiles, etc. Among the most important products that have been produced using Agave are alcoholic beverages such as mezcal, pulque and tequila; on the other hand, pulque has been considerably undervalued for the fact of using a more traditional method in its preparation, and also for being consumed mostly by the indigenous and mestizos of the Mexican regions. The main objective of this work is the in-depth analysis of the process of creating a fermented beverage from the use of agave pulque using Lalvin Ec-1118 yeast to later use it in the creation of signature beverages using modern cocktail techniques. Three different tests will be carried out to determine the best result with respect to organoleptic characteristics, that is, aroma and flavor using the percentages of 75%, 50% and 25% of agave content in relation to 100% amount of water. For this, it is important to use hygiene standards for the safety of the product, and for its elaboration the respective process control of the resulting beverage will be carried out together with its respective documentation. Keywords: agave, cocktails, signature recipes

The chicha is a traditional Ecuadorian drink of low alcohol content that is obtained from the fermentation of cereals and fruits, whose starches and sugars are fermented and transformed into alcohol by the action of yeast. In Ecuador there are some varieties of chicha among which is chicha de jora, chicha de arroz, chicha de quinoa, chicha de yuca, chicha de frutos, among others; However, its use and consumption has been limited by the lack of experimentation with this drink. The following work seeks to implement the use of some varieties of chicha present in Ecuador as the basis for the formulation of new signature cocktails through a study in which we will experiment with the combination of chicha varieties with different alcoholic and non-alcoholic beverages developing new recipes, thus seeking to give a new use and added value to this traditional Ecuadorian drink The research will be supported by scientific and academic texts that contain and provide information on characteristics of chicha, organoleptic properties, socio-cultural and historical aspects through which the objectives can be met. Finally, some basic cocktail techniques with chichas were applied based on a previous experimentation with the different liquors; obtaining fifteen signature cocktails that show the association of the cocktail methods mentioned in the research with the five types of handmade chichas. Keywords: chicha, cocktail, signature cocktail, corn, quinoa, cassava, rice, oats

This intervention project was born from the need to improve quality management at Hotel Selina, through the design and development of a plan that becomes a useful tool for the administrative staff of the company, which indicates the different procedures to be followed in the six departments that make up the tourist accommodation establishment. Initially, the diagnosis of the current situation was made through the SWOT, EFE and EFI matrices, which facilitated the analysis of the internal and external factors that affect the organization of the hotel. To achieve this objective, the information provided by the manager was collected, as well as the field research that contributed to the development of the strategic planning of the project. Therefore, comprehensive improvements to the services offered by the establishment were defined, considering the Deming cycle by virtue of its indispensable variables (plan, do, verify, act) and the six basic quality tools (Flow Chart, Cause-Effect, Pareto, Stratification, Histogram and Check sheet) to evaluate and reduce possible shortcomings that afflict the quality of perceived services. Finally, both operational and organizational guidelines were established for the improvement of processes in the different areas of work, based on the proposal of quality formats for efficient control in each of the tasks executed; such formats detailed certain parameters such as the functions and activities of the personnel, job profiles and flowcharts of the different procedures. Keywords: Quality management, continuous improvement, process manual, hospitality, Selina Cuenca

The agave is a plant from the arid lands of Mexico where they are currently cultivated by which, thanks to its characteristics, it has been used for the creation of various products both for food consumption and for other purposes such as hygiene, medicine, textiles, etc. Among the most important products that have been produced using Agave are alcoholic beverages such as mezcal, pulque and tequila; on the other hand, pulque has been considerably undervalued for the fact of using a more traditional method in its preparation, and also for being consumed mostly by the indigenous and mestizos of the Mexican regions. The main objective of this work is the in-depth analysis of the process of creating a fermented beverage from the use of agave pulque using Lalvin Ec-1118 yeast to later use it in the creation of signature beverages using modern cocktail techniques. Three different tests will be carried out to determine the best result with respect to organoleptic characteristics, that is, aroma and flavor using the percentages of 75%, 50% and 25% of agave content in relation to 100% amount of water. For this, it is important to use hygiene standards for the safety of the product, and for its elaboration the respective process control of the resulting beverage will be carried out together with its respective documentation. Keywords: agave, cocktails, signature recipes

Gastronomy is an art in which representative products from all corners of the world are worked and highlighted which represent an identity, a culture, a tradition which makes this profession an exciting adventure, since every time new textures, new flavors and combinations are discovered. For this intervention document a mixed methodology was used since information was collected from several places and web pages on quinoa, beans and corn, also the tabulation of surveys carried out to people who accept these products within their daily lives, in the development of this project the elaboration of coffee substitutes made from grains such as quinoa was presented, large bean, corn and its application through pastry and pastry techniques in the development of a recipe book of 20 sweet desserts, presenting an alternative proposal for people who cannot consume caffeine. The coffee bean is one of the most consumed products worldwide, thanks to its properties and characteristic flavor this can be applied in different pastry preparations, however, coffee is contraindicated for many people, for this grains such as beans, quinoa and corn that have properties other than caffeine will be used. The elaboration of the substitutes requires that the beans go through a treatment similar to that of the coffee bean such as roasting, grinding and sieving, here each of the substitutes have their own qualities in terms of smell, color and flavor. Keywords: substitute, pastry, large bean, quinoa, corn

The main objective of this intervention project is the production of fermented beverages from prickly pear (Opuntia Ficus-Indica L), taking into account both its multiple benefits for the body and its organoleptic and bromatological characteristics. In order to achieve this work, a series of experiments were conducted using two yeast strains, at different percentages of fermentation 10%, 15% and 25%. The strains used were: Saccharomyces cerevisiae and Saccharomyces pastorianus. After conducting various tests, it was found that 25% fermentation achieved the optimal result, fulfilling all the desired attributes. In addition, it is important to mention that the maturation stage was carried out in an oak barrel to add flavor to the final drink. The elaboration process was based on controlled alcoholic fermentation to guarantee the quality and food safety of the product, thus ensuring its suitability for consumption. The goal of this experimentation was to create signature cocktails that demonstrate the use of the fermented beverage, thus promoting the value and versatility of the prickly pear, an endemic product of the country that seeks to be rescued and valued. As a result of this project, three specific cocktails have been developed: Tuna Temptation, Chasca Tuna and Llaqtay Tuna, which represent the achievement and contribution of this research to diversity and creativity in the world of mixology. Keywords: opuntia ficus-indica L, mixology, fermentation, signature cocktails

The agave is a plant from the arid lands of Mexico where they are currently cultivated by which, thanks to its characteristics, it has been used for the creation of various products both for food consumption and for other purposes such as hygiene, medicine, textiles, etc. Among the most important products that have been produced using Agave are alcoholic beverages such as mezcal, pulque and tequila; on the other hand, pulque has been considerably undervalued for the fact of using a more traditional method in its preparation, and also for being consumed mostly by the indigenous and mestizos of the Mexican regions. The main objective of this work is the in-depth analysis of the process of creating a fermented beverage from the use of agave pulque using Lalvin Ec-1118 yeast to later use it in the creation of signature beverages using modern cocktail techniques. Three different tests will be carried out to determine the best result with respect to organoleptic characteristics, that is, aroma and flavor using the percentages of 75%, 50% and 25% of agave content in relation to 100% amount of water. For this, it is important to use hygiene standards for the safety of the product, and for its elaboration the respective process control of the resulting beverage will be carried out together with its respective documentation. Keywords: agave, cocktails, signature recipes

This intervention project aims to analyze the process of making soft drinks with Amazonian fruits and plants in the Canopy Bridge laboratory located in San Pablo de Uzhpayacu, Napo, Ecuador, during the period March - August 2023. For this we worked with two Amazonian fruits such as: Mulchi from the Myrtaceae family, Mountain grape belonging to the Urticaceae family, in the same way, two Amazonian plants such as: Amazonian vanilla from the Orchidaceae family and Guayusa from the Aquifoliaceae; Fruits and plants of Ecuadorian gastronomy, present especially in the Oriente region where we can find an immense variety of undervalued products; for this reason, knowing the organoleptic characteristics that they possess, gave way to the creation of soft drinks enriched with flavors of Amazonian fruits and plants. Each fruit and plant has been treated under appropriate techniques that contribute to food sustainability, such as leaf dehydration, fruit bleaching, maceration and carbonation. The analysis of the elaboration of Amazonian soft drinks was based on an experimentation that seeks to obtain syrups enriched with flavors of Amazonian fruits and plants for the next elaboration of carbonated soft drinks. During the development of the project, formulations with changing percentage concentrations of flavor extracts are presented to finally present carbonated beverages with Amazonian fruits and plants suitable that meet high quality standards under the regulations and requirements stipulated in the Ecuadorian technical standard NTE INEN 1101 (2017) Soft or carbonated beverages. Keywords: soft drinks, Amazonian fruits, Amazonian plants, syrup, sustainability, carbonation.

Gastronomy is an art in which representative products from all corners of the world are worked and highlighted which represent an identity, a culture, a tradition which makes this profession an exciting adventure, since every time new textures, new flavors and combinations are discovered. For this intervention document a mixed methodology was used since information was collected from several places and web pages on quinoa, beans and corn, also the tabulation of surveys carried out to people who accept these products within their daily lives, in the development of this project the elaboration of coffee substitutes made from grains such as quinoa was presented, large bean, corn and its application through pastry and pastry techniques in the development of a recipe book of 20 sweet desserts, presenting an alternative proposal for people who cannot consume caffeine. The coffee bean is one of the most consumed products worldwide, thanks to its properties and characteristic flavor this can be applied in different pastry preparations, however, coffee is contraindicated for many people, for this grains such as beans, quinoa and corn that have properties other than caffeine will be used. The elaboration of the substitutes requires that the beans go through a treatment similar to that of the coffee bean such as roasting, grinding and sieving, here each of the substitutes have their own qualities in terms of smell, color and flavor. Keywords: substitute, pastry, large bean, quinoa, corn

This intervention project was born from the need to improve quality management at Hotel Selina, through the design and development of a plan that becomes a useful tool for the administrative staff of the company, which indicates the different procedures to be followed in the six departments that make up the tourist accommodation establishment. Initially, the diagnosis of the current situation was made through the SWOT, EFE and EFI matrices, which facilitated the analysis of the internal and external factors that affect the organization of the hotel. To achieve this objective, the information provided by the manager was collected, as well as the field research that contributed to the development of the strategic planning of the project. Therefore, comprehensive improvements to the services offered by the establishment were defined, considering the Deming cycle by virtue of its indispensable variables (plan, do, verify, act) and the six basic quality tools (Flow Chart, Cause-Effect, Pareto, Stratification, Histogram and Check sheet) to evaluate and reduce possible shortcomings that afflict the quality of perceived services. Finally, both operational and organizational guidelines were established for the improvement of processes in the different areas of work, based on the proposal of quality formats for efficient control in each of the tasks executed; such formats detailed certain parameters such as the functions and activities of the personnel, job profiles and flowcharts of the different procedures. Keywords: Quality management, continuous improvement, process manual, hospitality, Selina Cuenca

The chicha is a traditional Ecuadorian drink of low alcohol content that is obtained from the fermentation of cereals and fruits, whose starches and sugars are fermented and transformed into alcohol by the action of yeast. In Ecuador there are some varieties of chicha among which is chicha de jora, chicha de arroz, chicha de quinoa, chicha de yuca, chicha de frutos, among others; However, its use and consumption has been limited by the lack of experimentation with this drink. The following work seeks to implement the use of some varieties of chicha present in Ecuador as the basis for the formulation of new signature cocktails through a study in which we will experiment with the combination of chicha varieties with different alcoholic and non-alcoholic beverages developing new recipes, thus seeking to give a new use and added value to this traditional Ecuadorian drink The research will be supported by scientific and academic texts that contain and provide information on characteristics of chicha, organoleptic properties, socio-cultural and historical aspects through which the objectives can be met. Finally, some basic cocktail techniques with chichas were applied based on a previous experimentation with the different liquors; obtaining fifteen signature cocktails that show the association of the cocktail methods mentioned in the research with the five types of handmade chichas. Keywords: chicha, cocktail, signature cocktail, corn, quinoa, cassava, rice, oats

The chicha is a traditional Ecuadorian drink of low alcohol content that is obtained from the fermentation of cereals and fruits, whose starches and sugars are fermented and transformed into alcohol by the action of yeast. In Ecuador there are some varieties of chicha among which is chicha de jora, chicha de arroz, chicha de quinoa, chicha de yuca, chicha de frutos, among others; However, its use and consumption has been limited by the lack of experimentation with this drink. The following work seeks to implement the use of some varieties of chicha present in Ecuador as the basis for the formulation of new signature cocktails through a study in which we will experiment with the combination of chicha varieties with different alcoholic and non-alcoholic beverages developing new recipes, thus seeking to give a new use and added value to this traditional Ecuadorian drink The research will be supported by scientific and academic texts that contain and provide information on characteristics of chicha, organoleptic properties, socio-cultural and historical aspects through which the objectives can be met. Finally, some basic cocktail techniques with chichas were applied based on a previous experimentation with the different liquors; obtaining fifteen signature cocktails that show the association of the cocktail methods mentioned in the research with the five types of handmade chichas. Keywords: chicha, cocktail, signature cocktail, corn, quinoa, cassava, rice, oats

The Bomboiza parish is located in the Gualaquiza canton, which has many peculiarities. It is home to various ethnic groups, including one native to the area with a different way of life stands out: the Shuar. his life the they lead in a calm way, they have their own language, beliefs, organization, gastronomy and customs; and although they were formerly gatherers and hunters par excellence, with the passing of time this has changed a lot due to the incorporation of new laws and acculturation. The gastronomy of this town is very peculiar. The way to cook food is: roasted and boiled; the inputs for its preparation are cultivated, in a few cases, and collected and hunted in the majority. This last factor makes Currently, the Shuar gastronomy has decreased its production due to the fact that they cannot hunt freely. In the present degree work, the revitalization of gastronomy is sought Shuar based on the analysis of the study area, supplies and instruments traditional until finishing with the original preparations of each dish more representative of the Bomboiza parish in the city of Gualaquiza in the province of Morona-Santiago. Keywords: Shuar. Tradition. Gastronomy. Hunt. Harvest.

The purpose of this intervention project is to apply cooking methods and forms to the catzo (Platycoelia Lutescens) for the development of signature recipes, with the purpose of presenting a different alternative to the usual consumption of this species of beetle, and highlight the nutritional properties and protein contribution of this variety of insect. The project begins with a characterization of the catzo, detailing its nutritional value, taxonomy, differences between males and females, suppliers and location. Various cooking methods are described such as boiling, baking, steaming, and others, of which the one that best applies to the main product of this project has been chosen: catzo. Likewise, a review of different conservation methods such as refrigeration, freezing, pasteurization, desiccation, etc., is made to determine the one that best applies to this edible insect. Finally, a proposal of fifteen signature recipes is made, in which it is taken as the main and complementary product to the catzo by applying different methods and cooking techniques. Keywords: Catzo, protein, gastronomy, beetle, entomophagy

This intervention project aims to produce ten bitters (bitters) for the creation of signature cocktail recipes. For this, we worked with leaves, bark and roots of twelve plants of Ecuadorian origin such as: Basil (ocimum basilicum), Cinnamon (cinnamomum verum), Cedrón (aloysia citrodora), Eucalyptus (eucalyptus), Flor de Hibiscus (hibiscus sabdariffa), Peppermint (mentha spicata), Lemongrass (cymbopogon citratus), Ginger (zingiber officinale), Peppermint (mentha piperita), Orange (citrus x sinensis), Naranjilla (solanum quitoense), Romero (salvia rosmarinus), which were selected based on their organoleptic properties. The experimental method used, allowed to obtain bitters with a balance in flavor, aroma and color, for it used the technique of maceration in a spirit drink (vodka) for thirty days, obtained high quality bitters which were applied in the creation of twenty signature cocktails and later the preparation of a recipe book. The results indicated viability in the manufacture of artisanal bitters, with high quality standards at a low production cost. The manufactured bitter had an excellent proportion since it provided balance to the elaboration of all the cocktails proposed in this work. Finally, the Elaborated bitters fulfilled the purpose of providing balance to each cocktail proposal of author in which it was applied, which provided a high weighting in all the proposed parameters. Keywords: Spirit drink, Bitter, Cocktail, Maceration, Parameter.

The Covid 19 pandemic affected many tourist establishments because people no longer wanted to or could not travel, therefore, the Tourism Foundation for Cuenca and the Ministry of Tourism created the "Cuenca Biosafe and Sustainable" badge with the aim of reactivating this sector. This degree work aims to comparatively study the application of sustainable tourism good practices in four-star hotels in the Historic Center of the city of Cuenca-Ecuador that have the badge "Cuenca Biosafe and Sustainable". Case: Hotel El Conquistador, Hotel Los Balcones and Hotel Santa Lucía. First, the background and characteristics of the badge will be known, and then diagnose the current reality of the aforementioned establishments based on the sustainable tourism good practices of the Rainforest Alliance version 2005. Finally, a thorough comparison will be made between the three hotels using bar charts. Keywords: Sustainable, Cuenca Biosafe and Sustainable, Sustainable Tourism Good Practices, Hotel El Conquistador, Hotel Los Balcones, Hotel Santa Lucía.

The following intervention work aims to implement roasted products such as cocoa and coffee in different author recipes, both salty and sweet. Its use in hot and cold cooking as a condiment is demonstrated through combinations and experimentations using different cooking techniques. Each of the ingredients studied is defined, both in concepts, history, organoleptic properties and frequent uses in gastronomy. Both cocoa and coffee are of great value to the Ecuadorian industry in the economic, gastronomic, social, environmental and human health fields. These products made the country position itself as one of the most competitive in Latin America due to its participation in the world market. This research begins with the experimentation of the different combinations of cocoa and coffee-based products with other ingredients such as meat, vegetables, seafood and dairy, using experimental cooking techniques such as vacuum packing, spherification, gelling among others, in addition to traditional techniques such as baking and maceration considering some characteristics such as aroma, flavor, texture and colors in the resulting dishes for future applications in the kitchen. Through a series of tastings, it is obtained that the roasted ingredients of coffee and cocoa are fused in correct proportions without being opaque or excessive with some products such as lamb, mango, pork and orange. Keywords: cocoa, coffee, cooking, experimental, recipes, techniques.

This intervention project aims to create signature cocktails, based on the traditional drinks of the Ecuadorian highlands, offering the opportunity to begin diversification in the use of these popular beverages in premises. At the same time, initiate in them various processes and combinations with the intention of promoting and innovating its use in cocktails. Appropriate techniques and methods have been selected to take advantage of the characteristics and components of each ingredient that combines the drink, taking into account the elaboration of classic and molecular cocktails, to work on the creation and assembly of signature cocktails, without excluding the quality of the components and the cost of each element used. Although in Ecuador the drinks are prepared with their own raw materials that have a qualified cultural heritage, there is no adequate definition of the technique and the gastronomic method, hence the need to take the recipes of author at a level of gastronomic experimentation, which allows us to create different preparations, through creativity, being the means of expression of whoever conceives them, transmitting a meaning and a link with the product. This type of development allows to leave the classics and manages to integrate ingredients in different types of procedures, enriching the knowledge and use of beverages designed in our country, which promotes the consumption of our products. Keywords: Gramineae. Methods. Techniques. Chicha. Guarapo. Ovo. Babaco. Ishpingo. Capuli. Cocktail. blueberry.

This intervention project aims to create signature cocktails, based on the traditional drinks of the Ecuadorian highlands, offering the opportunity to begin diversification in the use of these popular beverages in premises. At the same time, initiate in them various processes and combinations with the intention of promoting and innovating its use in cocktails. Appropriate techniques and methods have been selected to take advantage of the characteristics and components of each ingredient that combines the drink, taking into account the elaboration of classic and molecular cocktails, to work on the creation and assembly of signature cocktails, without excluding the quality of the components and the cost of each element used. Although in Ecuador the drinks are prepared with their own raw materials that have a qualified cultural heritage, there is no adequate definition of the technique and the gastronomic method, hence the need to take the recipes of author at a level of gastronomic experimentation, which allows us to create different preparations, through creativity, being the means of expression of whoever conceives them, transmitting a meaning and a link with the product. This type of development allows to leave the classics and manages to integrate ingredients in different types of procedures, enriching the knowledge and use of beverages designed in our country, which promotes the consumption of our products. Keywords: Gramineae. Methods. Techniques. Chicha. Guarapo. Ovo. Babaco. Ishpingo. Capuli. Cocktail. blueberry.

The purpose of this intervention project is to apply cooking methods and forms to the catzo (Platycoelia Lutescens) for the development of signature recipes, with the purpose of presenting a different alternative to the usual consumption of this species of beetle, and highlight the nutritional properties and protein contribution of this variety of insect. The project begins with a characterization of the catzo, detailing its nutritional value, taxonomy, differences between males and females, suppliers and location. Various cooking methods are described such as boiling, baking, steaming, and others, of which the one that best applies to the main product of this project has been chosen: catzo. Likewise, a review of different conservation methods such as refrigeration, freezing, pasteurization, desiccation, etc., is made to determine the one that best applies to this edible insect. Finally, a proposal of fifteen signature recipes is made, in which it is taken as the main and complementary product to the catzo by applying different methods and cooking techniques. Keywords: Catzo, protein, gastronomy, beetle, entomophagy

The purpose of this intervention project is to apply cooking methods and forms to the catzo (Platycoelia Lutescens) for the development of signature recipes, with the purpose of presenting a different alternative to the usual consumption of this species of beetle, and highlight the nutritional properties and protein contribution of this variety of insect. The project begins with a characterization of the catzo, detailing its nutritional value, taxonomy, differences between males and females, suppliers and location. Various cooking methods are described such as boiling, baking, steaming, and others, of which the one that best applies to the main product of this project has been chosen: catzo. Likewise, a review of different conservation methods such as refrigeration, freezing, pasteurization, desiccation, etc., is made to determine the one that best applies to this edible insect. Finally, a proposal of fifteen signature recipes is made, in which it is taken as the main and complementary product to the catzo by applying different methods and cooking techniques. Keywords: Catzo, protein, gastronomy, beetle, entomophagy

This intervention project aims to create signature cocktails, based on the traditional drinks of the Ecuadorian highlands, offering the opportunity to begin diversification in the use of these popular beverages in premises. At the same time, initiate in them various processes and combinations with the intention of promoting and innovating its use in cocktails. Appropriate techniques and methods have been selected to take advantage of the characteristics and components of each ingredient that combines the drink, taking into account the elaboration of classic and molecular cocktails, to work on the creation and assembly of signature cocktails, without excluding the quality of the components and the cost of each element used. Although in Ecuador the drinks are prepared with their own raw materials that have a qualified cultural heritage, there is no adequate definition of the technique and the gastronomic method, hence the need to take the recipes of author at a level of gastronomic experimentation, which allows us to create different preparations, through creativity, being the means of expression of whoever conceives them, transmitting a meaning and a link with the product. This type of development allows to leave the classics and manages to integrate ingredients in different types of procedures, enriching the knowledge and use of beverages designed in our country, which promotes the consumption of our products. Keywords: Gramineae. Methods. Techniques. Chicha. Guarapo. Ovo. Babaco. Ishpingo. Capuli. Cocktail. blueberry.

The Bomboiza parish is located in the Gualaquiza canton, which has many peculiarities. It is home to various ethnic groups, including one native to the area with a different way of life stands out: the Shuar. his life the they lead in a calm way, they have their own language, beliefs, organization, gastronomy and customs; and although they were formerly gatherers and hunters par excellence, with the passing of time this has changed a lot due to the incorporation of new laws and acculturation. The gastronomy of this town is very peculiar. The way to cook food is: roasted and boiled; the inputs for its preparation are cultivated, in a few cases, and collected and hunted in the majority. This last factor makes Currently, the Shuar gastronomy has decreased its production due to the fact that they cannot hunt freely. In the present degree work, the revitalization of gastronomy is sought Shuar based on the analysis of the study area, supplies and instruments traditional until finishing with the original preparations of each dish more representative of the Bomboiza parish in the city of Gualaquiza in the province of Morona-Santiago. Keywords: Shuar. Tradition. Gastronomy. Hunt. Harvest.

The Andean tubers have been part of the diet of our ancestors in the Ecuadorian highlands in different recipes and under different ways of consuming them, being the pampa mesa the most common. Sweet potato, goose and white carrot contain a considerable amount of carbohydrates, nutrients and caloric intake, so they have been added to the diet of many people in different areas of the region. However, the scarce use of these products in various gastronomic preparations is currently evident, taking as an example the gastronomy of Cuenca. For this reason, the idea of including Andean tubers in the preparation of buttered ice cream and popsicle was considered with the aim of taking advantage of the gastronomic potential of these products and looking for a new way to make the public known. Although at first the test formulations gave unflattering results because each tuber had a different composition, in the end a balanced formula was obtained in solids, liquids, fat and sweetness under a rigorous procedure of pasteurization, homogenization, maturation, buttering and freezing. For its final presentation, each creamy ice cream, based on Andean tubers, was combined with fruits of sweet and sour taste so as not to overload the palate. Each pulp was extracted manually and sorbets and syrups were made for the buttered ice creams, while for those of popsicle they were dehydrated. It is also important to comment that each ice cream was enriched with essences or spices to enhance flavor. Keywords: tubers, sweet potato, oca, white carrot, ice cream, butter, popsicle.

The following intervention work aims to implement roasted products such as cocoa and coffee in different author recipes, both salty and sweet. Its use in hot and cold cooking as a condiment is demonstrated through combinations and experimentations using different cooking techniques. Each of the ingredients studied is defined, both in concepts, history, organoleptic properties and frequent uses in gastronomy. Both cocoa and coffee are of great value to the Ecuadorian industry in the economic, gastronomic, social, environmental and human health fields. These products made the country position itself as one of the most competitive in Latin America due to its participation in the world market. This research begins with the experimentation of the different combinations of cocoa and coffee-based products with other ingredients such as meat, vegetables, seafood and dairy, using experimental cooking techniques such as vacuum packing, spherification, gelling among others, in addition to traditional techniques such as baking and maceration considering some characteristics such as aroma, flavor, texture and colors in the resulting dishes for future applications in the kitchen. Through a series of tastings, it is obtained that the roasted ingredients of coffee and cocoa are fused in correct proportions without being opaque or excessive with some products such as lamb, mango, pork and orange. Keywords: cocoa, coffee, cooking, experimental, recipes, techniques.

This intervention project aims to produce ten bitters (bitters) for the creation of signature cocktail recipes. For this, we worked with leaves, bark and roots of twelve plants of Ecuadorian origin such as: Basil (ocimum basilicum), Cinnamon (cinnamomum verum), Cedrón (aloysia citrodora), Eucalyptus (eucalyptus), Flor de Hibiscus (hibiscus sabdariffa), Peppermint (mentha spicata), Lemongrass (cymbopogon citratus), Ginger (zingiber officinale), Peppermint (mentha piperita), Orange (citrus x sinensis), Naranjilla (solanum quitoense), Romero (salvia rosmarinus), which were selected based on their organoleptic properties. The experimental method used, allowed to obtain bitters with a balance in flavor, aroma and color, for it used the technique of maceration in a spirit drink (vodka) for thirty days, obtained high quality bitters which were applied in the creation of twenty signature cocktails and later the preparation of a recipe book. The results indicated viability in the manufacture of artisanal bitters, with high quality standards at a low production cost. The manufactured bitter had an excellent proportion since it provided balance to the elaboration of all the cocktails proposed in this work. Finally, the Elaborated bitters fulfilled the purpose of providing balance to each cocktail proposal of author in which it was applied, which provided a high weighting in all the proposed parameters. Keywords: Spirit drink, Bitter, Cocktail, Maceration, Parameter.

The Bomboiza parish is located in the Gualaquiza canton, which has many peculiarities. It is home to various ethnic groups, including one native to the area with a different way of life stands out: the Shuar. his life the they lead in a calm way, they have their own language, beliefs, organization, gastronomy and customs; and although they were formerly gatherers and hunters par excellence, with the passing of time this has changed a lot due to the incorporation of new laws and acculturation. The gastronomy of this town is very peculiar. The way to cook food is: roasted and boiled; the inputs for its preparation are cultivated, in a few cases, and collected and hunted in the majority. This last factor makes Currently, the Shuar gastronomy has decreased its production due to the fact that they cannot hunt freely. In the present degree work, the revitalization of gastronomy is sought Shuar based on the analysis of the study area, supplies and instruments traditional until finishing with the original preparations of each dish more representative of the Bomboiza parish in the city of Gualaquiza in the province of Morona-Santiago. Keywords: Shuar. Tradition. Gastronomy. Hunt. Harvest.

The Andean tubers have been part of the diet of our ancestors in the Ecuadorian highlands in different recipes and under different ways of consuming them, being the pampa mesa the most common. Sweet potato, goose and white carrot contain a considerable amount of carbohydrates, nutrients and caloric intake, so they have been added to the diet of many people in different areas of the region. However, the scarce use of these products in various gastronomic preparations is currently evident, taking as an example the gastronomy of Cuenca. For this reason, the idea of including Andean tubers in the preparation of buttered ice cream and popsicle was considered with the aim of taking advantage of the gastronomic potential of these products and looking for a new way to make the public known. Although at first the test formulations gave unflattering results because each tuber had a different composition, in the end a balanced formula was obtained in solids, liquids, fat and sweetness under a rigorous procedure of pasteurization, homogenization, maturation, buttering and freezing. For its final presentation, each creamy ice cream, based on Andean tubers, was combined with fruits of sweet and sour taste so as not to overload the palate. Each pulp was extracted manually and sorbets and syrups were made for the buttered ice creams, while for those of popsicle they were dehydrated. It is also important to comment that each ice cream was enriched with essences or spices to enhance flavor. Keywords: tubers, sweet potato, oca, white carrot, ice cream, butter, popsicle.

The Covid 19 pandemic affected many tourist establishments because people no longer wanted to or could not travel, therefore, the Tourism Foundation for Cuenca and the Ministry of Tourism created the "Cuenca Biosafe and Sustainable" badge with the aim of reactivating this sector. This degree work aims to comparatively study the application of sustainable tourism good practices in four-star hotels in the Historic Center of the city of Cuenca-Ecuador that have the badge "Cuenca Biosafe and Sustainable". Case: Hotel El Conquistador, Hotel Los Balcones and Hotel Santa Lucía. First, the background and characteristics of the badge will be known, and then diagnose the current reality of the aforementioned establishments based on the sustainable tourism good practices of the Rainforest Alliance version 2005. Finally, a thorough comparison will be made between the three hotels using bar charts. Keywords: Sustainable, Cuenca Biosafe and Sustainable, Sustainable Tourism Good Practices, Hotel El Conquistador, Hotel Los Balcones, Hotel Santa Lucía.

The Andean tubers have been part of the diet of our ancestors in the Ecuadorian highlands in different recipes and under different ways of consuming them, being the pampa mesa the most common. Sweet potato, goose and white carrot contain a considerable amount of carbohydrates, nutrients and caloric intake, so they have been added to the diet of many people in different areas of the region. However, the scarce use of these products in various gastronomic preparations is currently evident, taking as an example the gastronomy of Cuenca. For this reason, the idea of including Andean tubers in the preparation of buttered ice cream and popsicle was considered with the aim of taking advantage of the gastronomic potential of these products and looking for a new way to make the public known. Although at first the test formulations gave unflattering results because each tuber had a different composition, in the end a balanced formula was obtained in solids, liquids, fat and sweetness under a rigorous procedure of pasteurization, homogenization, maturation, buttering and freezing. For its final presentation, each creamy ice cream, based on Andean tubers, was combined with fruits of sweet and sour taste so as not to overload the palate. Each pulp was extracted manually and sorbets and syrups were made for the buttered ice creams, while for those of popsicle they were dehydrated. It is also important to comment that each ice cream was enriched with essences or spices to enhance flavor. Keywords: tubers, sweet potato, oca, white carrot, ice cream, butter, popsicle.

The Covid 19 pandemic affected many tourist establishments because people no longer wanted to or could not travel, therefore, the Tourism Foundation for Cuenca and the Ministry of Tourism created the "Cuenca Biosafe and Sustainable" badge with the aim of reactivating this sector. This degree work aims to comparatively study the application of sustainable tourism good practices in four-star hotels in the Historic Center of the city of Cuenca-Ecuador that have the badge "Cuenca Biosafe and Sustainable". Case: Hotel El Conquistador, Hotel Los Balcones and Hotel Santa Lucía. First, the background and characteristics of the badge will be known, and then diagnose the current reality of the aforementioned establishments based on the sustainable tourism good practices of the Rainforest Alliance version 2005. Finally, a thorough comparison will be made between the three hotels using bar charts. Keywords: Sustainable, Cuenca Biosafe and Sustainable, Sustainable Tourism Good Practices, Hotel El Conquistador, Hotel Los Balcones, Hotel Santa Lucía.

This intervention project aims to produce ten bitters (bitters) for the creation of signature cocktail recipes. For this, we worked with leaves, bark and roots of twelve plants of Ecuadorian origin such as: Basil (ocimum basilicum), Cinnamon (cinnamomum verum), Cedrón (aloysia citrodora), Eucalyptus (eucalyptus), Flor de Hibiscus (hibiscus sabdariffa), Peppermint (mentha spicata), Lemongrass (cymbopogon citratus), Ginger (zingiber officinale), Peppermint (mentha piperita), Orange (citrus x sinensis), Naranjilla (solanum quitoense), Romero (salvia rosmarinus), which were selected based on their organoleptic properties. The experimental method used, allowed to obtain bitters with a balance in flavor, aroma and color, for it used the technique of maceration in a spirit drink (vodka) for thirty days, obtained high quality bitters which were applied in the creation of twenty signature cocktails and later the preparation of a recipe book. The results indicated viability in the manufacture of artisanal bitters, with high quality standards at a low production cost. The manufactured bitter had an excellent proportion since it provided balance to the elaboration of all the cocktails proposed in this work. Finally, the Elaborated bitters fulfilled the purpose of providing balance to each cocktail proposal of author in which it was applied, which provided a high weighting in all the proposed parameters. Keywords: Spirit drink, Bitter, Cocktail, Maceration, Parameter.

The following intervention work aims to implement roasted products such as cocoa and coffee in different author recipes, both salty and sweet. Its use in hot and cold cooking as a condiment is demonstrated through combinations and experimentations using different cooking techniques. Each of the ingredients studied is defined, both in concepts, history, organoleptic properties and frequent uses in gastronomy. Both cocoa and coffee are of great value to the Ecuadorian industry in the economic, gastronomic, social, environmental and human health fields. These products made the country position itself as one of the most competitive in Latin America due to its participation in the world market. This research begins with the experimentation of the different combinations of cocoa and coffee-based products with other ingredients such as meat, vegetables, seafood and dairy, using experimental cooking techniques such as vacuum packing, spherification, gelling among others, in addition to traditional techniques such as baking and maceration considering some characteristics such as aroma, flavor, texture and colors in the resulting dishes for future applications in the kitchen. Through a series of tastings, it is obtained that the roasted ingredients of coffee and cocoa are fused in correct proportions without being opaque or excessive with some products such as lamb, mango, pork and orange. Keywords: cocoa, coffee, cooking, experimental, recipes, techniques.

The purpose of this project is to design a Cleaner Production manual for the Hotel Italia, respecting the biosafety protocol in force in the country, based on the current situation and taking into account the needs of the establishment in terms of environmental. For the development of this work, several visits were made to the establishment that They allowed us to have a broader vision of both the successes and the failures that has the organization in environmental matters. Through interviews, data was collected on the Current situation of Hotel Italia. The project consists of three chapters in which it is exposed relevant information about the hotel and the basic aspects that make up a manual of Cleaner Production, as well as the alternatives that can be used within the organization. During the development of each chapter several bibliographic sources have been reviewed, such as: books, manuals, essays, degree works, among others that have served as reference to support the information set forth in this document. The basic foundation for perform the analysis of the current situation of the establishment is the "Guide to Good Practices for Sustainable Tourism” developed by the Rainforest Alliance. This guide has relevant information about the actions that a company should develop to be sustainable. On the other hand, the final chapter is the result of the bibliographical research developed in the first chapter and the analysis carried out in the second chapter. The proposals have been designed based on the reality of the organization and the aspects that require a immediate intervention. With the application of this manual the establishment will improve its processes and therefore the results. All strategies are attached to the current circumstances in the tourism sector due to the pandemic. Keywords: Cleaner Production, biosafety, processes, environmental responsibility, hospitality, sustainable tourism, COVID – 19

Tourism and hospitality are directly involved with sustainability, because they are responsible for the mobility and occupation of services that tourists use annually. In the same way, poor planning in travel and accommodation allows the increase of the phenomenon of global warming affecting several parts of the world. This graduation work will determine the current situation of the Hotel León in the city of Azogues with respect to sustainability, analyzing the environmental impact caused to the city, its economy and society. For the realization of this work will be taken as a reference the Guide of Good Practices for Sustainable Tourism of "Rainforest Alliance" of the year 2005 and the Standard for Lodging and Food & Beverages "Smart Voyager", qualifying the business, sociocultural and environmental areas. Based on the analysis, several proposals for improvement will be made for each area, which will benefit the hotel, society and the economy of the town. If the hotel decides to apply the proposals, it will become a reference for several accommodation establishments in the city that wish to optimize resources through adequate sustainable management improving their services and category. Keywords: Sustainability. Hotel León. Smart Voyager. Good Sustainable Practices. Azogues

Tourism and hospitality are directly involved with sustainability, because they are responsible for the mobility and occupation of services that tourists use annually. In the same way, poor planning in travel and accommodation allows the increase of the phenomenon of global warming affecting several parts of the world. This graduation work will determine the current situation of the Hotel León in the city of Azogues with respect to sustainability, analyzing the environmental impact caused to the city, its economy and society. For the realization of this work will be taken as a reference the Guide of Good Practices for Sustainable Tourism of "Rainforest Alliance" of the year 2005 and the Standard for Lodging and Food & Beverages "Smart Voyager", qualifying the business, sociocultural and environmental areas. Based on the analysis, several proposals for improvement will be made for each area, which will benefit the hotel, society and the economy of the town. If the hotel decides to apply the proposals, it will become a reference for several accommodation establishments in the city that wish to optimize resources through adequate sustainable management improving their services and category. Keywords: Sustainability. Hotel León. Smart Voyager. Good Sustainable Practices. Azogues

The purpose of this project is to design a Cleaner Production manual for the Hotel Italia, respecting the biosafety protocol in force in the country, based on the current situation and taking into account the needs of the establishment in terms of environmental. For the development of this work, several visits were made to the establishment that They allowed us to have a broader vision of both the successes and the failures that has the organization in environmental matters. Through interviews, data was collected on the Current situation of Hotel Italia. The project consists of three chapters in which it is exposed relevant information about the hotel and the basic aspects that make up a manual of Cleaner Production, as well as the alternatives that can be used within the organization. During the development of each chapter several bibliographic sources have been reviewed, such as: books, manuals, essays, degree works, among others that have served as reference to support the information set forth in this document. The basic foundation for perform the analysis of the current situation of the establishment is the "Guide to Good Practices for Sustainable Tourism” developed by the Rainforest Alliance. This guide has relevant information about the actions that a company should develop to be sustainable. On the other hand, the final chapter is the result of the bibliographical research developed in the first chapter and the analysis carried out in the second chapter. The proposals have been designed based on the reality of the organization and the aspects that require a immediate intervention. With the application of this manual the establishment will improve its processes and therefore the results. All strategies are attached to the current circumstances in the tourism sector due to the pandemic. Keywords: Cleaner Production, biosafety, processes, environmental responsibility, hospitality, sustainable tourism, COVID – 19

Tourism and hospitality are directly involved with sustainability, because they are responsible for the mobility and occupation of services that tourists use annually. In the same way, poor planning in travel and accommodation allows the increase of the phenomenon of global warming affecting several parts of the world. This graduation work will determine the current situation of the Hotel León in the city of Azogues with respect to sustainability, analyzing the environmental impact caused to the city, its economy and society. For the realization of this work will be taken as a reference the Guide of Good Practices for Sustainable Tourism of "Rainforest Alliance" of the year 2005 and the Standard for Lodging and Food & Beverages "Smart Voyager", qualifying the business, sociocultural and environmental areas. Based on the analysis, several proposals for improvement will be made for each area, which will benefit the hotel, society and the economy of the town. If the hotel decides to apply the proposals, it will become a reference for several accommodation establishments in the city that wish to optimize resources through adequate sustainable management improving their services and category. Keywords: Sustainability. Hotel León. Smart Voyager. Good Sustainable Practices. Azogues

The purpose of this project is to design a Cleaner Production manual for the Hotel Italia, respecting the biosafety protocol in force in the country, based on the current situation and taking into account the needs of the establishment in terms of environmental. For the development of this work, several visits were made to the establishment that They allowed us to have a broader vision of both the successes and the failures that has the organization in environmental matters. Through interviews, data was collected on the Current situation of Hotel Italia. The project consists of three chapters in which it is exposed relevant information about the hotel and the basic aspects that make up a manual of Cleaner Production, as well as the alternatives that can be used within the organization. During the development of each chapter several bibliographic sources have been reviewed, such as: books, manuals, essays, degree works, among others that have served as reference to support the information set forth in this document. The basic foundation for perform the analysis of the current situation of the establishment is the "Guide to Good Practices for Sustainable Tourism” developed by the Rainforest Alliance. This guide has relevant information about the actions that a company should develop to be sustainable. On the other hand, the final chapter is the result of the bibliographical research developed in the first chapter and the analysis carried out in the second chapter. The proposals have been designed based on the reality of the organization and the aspects that require a immediate intervention. With the application of this manual the establishment will improve its processes and therefore the results. All strategies are attached to the current circumstances in the tourism sector due to the pandemic. Keywords: Cleaner Production, biosafety, processes, environmental responsibility, hospitality, sustainable tourism, COVID – 19

[ES] El presente trabajo se redacta en calidad de Trabajo Fin de Grado realizado a través de los conocimientos adquiridos durante la carrera por medio de la titulación de Ingeniería Geomática y Topografía impartida por la Universidad Politécnica de Valencia. En este estudio de Calpe, municipio de Alicante, tiene como objetivo recabar todos los datos relacionados con las variables relacionadas cuantitativamente con el medio ambiente para su estudio y posterior evaluación ambiental. Para ello se plantean diferentes series de sugerencias metodológicas, factores y datos ambientales que influyen y evalúan la calidad ambiental de forma que se elaborará un mapa de calidad ambiental por medio del software Qgis de libre acceso relacionado con los sistemas de información geográfica. Para el trabajo en cuestión se han utilizado y descargado datos públicos de páginas webs oficiales en formato vectorial y raster. Para poder combinar los datos mencionados de cada variable se clasificarán según su aporte ambiental en una escala de 0 a 10. También habrá que convertir los datos vectoriales a raster para trabajar en igual formato y posteriormente clasificarlos de modo que se obtengan los factores ambientales de manera correcta. Todas las variables que influyen en la calidad ambiental del término municipal son la hidrología, orografía, geología, fragilidad y visibilidad, fauna y flora, usos del suelo, patrimonio cultural, cubierta forestal, espacios naturales protegidos y vías pecuarias. Obtenidos los factores se combinarán mediante algebra de mapas en diversos niveles, que dependen del valor asignado de la calidad ambiental que reportan para el medio. A continuación, para obtener el mapa de calidad ambiental deseado, se deben combinar los medios mediante la herramienta de análisis multicriterio que establece un valor porcentual a cada uno y así se consigue obtener un único raster que contiene toda la información requerida. El mapa ambiental se emplea para hacer más visual los datos r, [EN] An assessment of environmental quality by applying GIS techniques to obtain a raster mapping of a given municipality Valencian chosen by the student

[ES] El presente trabajo se redacta en calidad de Trabajo Fin de Grado realizado a través de los conocimientos adquiridos durante la carrera por medio de la titulación de Ingeniería Geomática y Topografía impartida por la Universidad Politécnica de Valencia. En este estudio de Calpe, municipio de Alicante, tiene como objetivo recabar todos los datos relacionados con las variables relacionadas cuantitativamente con el medio ambiente para su estudio y posterior evaluación ambiental. Para ello se plantean diferentes series de sugerencias metodológicas, factores y datos ambientales que influyen y evalúan la calidad ambiental de forma que se elaborará un mapa de calidad ambiental por medio del software Qgis de libre acceso relacionado con los sistemas de información geográfica. Para el trabajo en cuestión se han utilizado y descargado datos públicos de páginas webs oficiales en formato vectorial y raster. Para poder combinar los datos mencionados de cada variable se clasificarán según su aporte ambiental en una escala de 0 a 10. También habrá que convertir los datos vectoriales a raster para trabajar en igual formato y posteriormente clasificarlos de modo que se obtengan los factores ambientales de manera correcta. Todas las variables que influyen en la calidad ambiental del término municipal son la hidrología, orografía, geología, fragilidad y visibilidad, fauna y flora, usos del suelo, patrimonio cultural, cubierta forestal, espacios naturales protegidos y vías pecuarias. Obtenidos los factores se combinarán mediante algebra de mapas en diversos niveles, que dependen del valor asignado de la calidad ambiental que reportan para el medio. A continuación, para obtener el mapa de calidad ambiental deseado, se deben combinar los medios mediante la herramienta de análisis multicriterio que establece un valor porcentual a cada uno y así se consigue obtener un único raster que contiene toda la información requerida. El mapa ambiental se emplea para hacer más visual los datos r, [EN] An assessment of environmental quality by applying GIS techniques to obtain a raster mapping of a given municipality Valencian chosen by the student

[ES] El presente trabajo se redacta en calidad de Trabajo Fin de Grado realizado a través de los conocimientos adquiridos durante la carrera por medio de la titulación de Ingeniería Geomática y Topografía impartida por la Universidad Politécnica de Valencia. En este estudio de Calpe, municipio de Alicante, tiene como objetivo recabar todos los datos relacionados con las variables relacionadas cuantitativamente con el medio ambiente para su estudio y posterior evaluación ambiental. Para ello se plantean diferentes series de sugerencias metodológicas, factores y datos ambientales que influyen y evalúan la calidad ambiental de forma que se elaborará un mapa de calidad ambiental por medio del software Qgis de libre acceso relacionado con los sistemas de información geográfica. Para el trabajo en cuestión se han utilizado y descargado datos públicos de páginas webs oficiales en formato vectorial y raster. Para poder combinar los datos mencionados de cada variable se clasificarán según su aporte ambiental en una escala de 0 a 10. También habrá que convertir los datos vectoriales a raster para trabajar en igual formato y posteriormente clasificarlos de modo que se obtengan los factores ambientales de manera correcta. Todas las variables que influyen en la calidad ambiental del término municipal son la hidrología, orografía, geología, fragilidad y visibilidad, fauna y flora, usos del suelo, patrimonio cultural, cubierta forestal, espacios naturales protegidos y vías pecuarias. Obtenidos los factores se combinarán mediante algebra de mapas en diversos niveles, que dependen del valor asignado de la calidad ambiental que reportan para el medio. A continuación, para obtener el mapa de calidad ambiental deseado, se deben combinar los medios mediante la herramienta de análisis multicriterio que establece un valor porcentual a cada uno y así se consigue obtener un único raster que contiene toda la información requerida. El mapa ambiental se emplea para hacer más visual los datos r, [EN] An assessment of environmental quality by applying GIS techniques to obtain a raster mapping of a given municipality Valencian chosen by the student

[ES] El presente trabajo se redacta en calidad de Trabajo Fin de Grado realizado a través de los conocimientos adquiridos durante la carrera por medio de la titulación de Ingeniería Geomática y Topografía impartida por la Universidad Politécnica de Valencia. En este estudio de Calpe, municipio de Alicante, tiene como objetivo recabar todos los datos relacionados con las variables relacionadas cuantitativamente con el medio ambiente para su estudio y posterior evaluación ambiental. Para ello se plantean diferentes series de sugerencias metodológicas, factores y datos ambientales que influyen y evalúan la calidad ambiental de forma que se elaborará un mapa de calidad ambiental por medio del software Qgis de libre acceso relacionado con los sistemas de información geográfica. Para el trabajo en cuestión se han utilizado y descargado datos públicos de páginas webs oficiales en formato vectorial y raster. Para poder combinar los datos mencionados de cada variable se clasificarán según su aporte ambiental en una escala de 0 a 10. También habrá que convertir los datos vectoriales a raster para trabajar en igual formato y posteriormente clasificarlos de modo que se obtengan los factores ambientales de manera correcta. Todas las variables que influyen en la calidad ambiental del término municipal son la hidrología, orografía, geología, fragilidad y visibilidad, fauna y flora, usos del suelo, patrimonio cultural, cubierta forestal, espacios naturales protegidos y vías pecuarias. Obtenidos los factores se combinarán mediante algebra de mapas en diversos niveles, que dependen del valor asignado de la calidad ambiental que reportan para el medio. A continuación, para obtener el mapa de calidad ambiental deseado, se deben combinar los medios mediante la herramienta de análisis multicriterio que establece un valor porcentual a cada uno y así se consigue obtener un único raster que contiene toda la información requerida. El mapa ambiental se emplea para hacer más visual los datos r, [EN] An assessment of environmental quality by applying GIS techniques to obtain a raster mapping of a given municipality Valencian chosen by the student

ARSs promote significant learning in the classroom by increasing student participation and encouraging their critical thinking during the lessons. Basically, active learning is accomplished when the teacher poses questions to the audience using digital media and students give their responses, ultimately presented as aggregated results where individual's responses are not identified. These results provide live feedback and direct learning impact on the students. For its part, teacher also takes advantage of these results to correct mistakes, misunderstandings and to reinforce concepts “on the fly”. Despite its proven usefulness, the ARS concept has hardly changed/evolved since its incursion into education in the mid-1980s. This work contributes to the educational informatics research in two ways: (1) by providing a preliminary evaluation of a novel concept of ARS, with extended features, named Augmented Audience Response systems (A-ARS). In this sense, a trial with 19 users is performed to highlight strengths and weaknesses of the A-ARS concept; and (2), by presenting the technical efforts made to date for the construction of a A-ARS prototype based on lessons learnt from the evaluation., Los Sistemas de Respuesta de Audiencia (SRA) promueven el aprendizaje significativo en el aula al aumentar la participación de los estudiantes y fomentar su pensamiento crítico durante las clases. El aprendizaje activo se lleva a cabo cuando el profesor plantea preguntas a la audiencia, utilizando medios digitales y los estudiantes dan sus respuestas, presentadas en última instancia como resultados agregados en los que no se identifican las respuestas individuales. Estos resultados proporcionan una retroalimentación instantánea y un impacto directo en el aprendizaje. Por su parte, el profesor también aprovecha estos resultados para corregir errores, malentendidos y reforzar conceptos "sobre la marcha". A pesar de su probada utilidad, el concepto de SRA apenas ha cambiado/evolucionado desde su incursión en la educación a mediados de los 80. Este trabajo contribuye a la investigación en Informática Educativa de dos maneras: (1) proporcionando una evaluación preliminar de un nuevo concepto de SRA, con características ampliadas, denominado Sistemas de Respuesta de Audiencia Aumentado (A-ARS). En este sentido, se realiza un ensayo con 19 usuarios para identificar los puntos fuertes y debilidades del concepto A-ARS; y (2), presentando los esfuerzos técnicos realizados hasta la fecha para la construcción de un prototipo de A-ARS, basado en las lecciones aprendidas de la evaluación.

ARSs promote significant learning in the classroom by increasing student participation and encouraging their critical thinking during the lessons. Basically, active learning is accomplished when the teacher poses questions to the audience using digital media and students give their responses, ultimately presented as aggregated results where individual's responses are not identified. These results provide live feedback and direct learning impact on the students. For its part, teacher also takes advantage of these results to correct mistakes, misunderstandings and to reinforce concepts “on the fly”. Despite its proven usefulness, the ARS concept has hardly changed/evolved since its incursion into education in the mid-1980s. This work contributes to the educational informatics research in two ways: (1) by providing a preliminary evaluation of a novel concept of ARS, with extended features, named Augmented Audience Response systems (A-ARS). In this sense, a trial with 19 users is performed to highlight strengths and weaknesses of the A-ARS concept; and (2), by presenting the technical efforts made to date for the construction of a A-ARS prototype based on lessons learnt from the evaluation., Los Sistemas de Respuesta de Audiencia (SRA) promueven el aprendizaje significativo en el aula al aumentar la participación de los estudiantes y fomentar su pensamiento crítico durante las clases. El aprendizaje activo se lleva a cabo cuando el profesor plantea preguntas a la audiencia, utilizando medios digitales y los estudiantes dan sus respuestas, presentadas en última instancia como resultados agregados en los que no se identifican las respuestas individuales. Estos resultados proporcionan una retroalimentación instantánea y un impacto directo en el aprendizaje. Por su parte, el profesor también aprovecha estos resultados para corregir errores, malentendidos y reforzar conceptos "sobre la marcha". A pesar de su probada utilidad, el concepto de SRA apenas ha cambiado/evolucionado desde su incursión en la educación a mediados de los 80. Este trabajo contribuye a la investigación en Informática Educativa de dos maneras: (1) proporcionando una evaluación preliminar de un nuevo concepto de SRA, con características ampliadas, denominado Sistemas de Respuesta de Audiencia Aumentado (A-ARS). En este sentido, se realiza un ensayo con 19 usuarios para identificar los puntos fuertes y debilidades del concepto A-ARS; y (2), presentando los esfuerzos técnicos realizados hasta la fecha para la construcción de un prototipo de A-ARS, basado en las lecciones aprendidas de la evaluación.

La enfermería del trabajo es una de las especialidades menos conocidas de nuestra profesión tanto en el ámbito sanitario como social.

The intervention project proposes the development of kombucha with the intention of diversifying the use and production of fermented beverages, which is currently overrun by artificial beverages. With the use of different products, the result will be used for the creation of recipes by applying experimentation. Fermentation of kombucha is the result of symbiosis of bacteria and yeasts, mainly based on an optimal environment that favors the growth of certain key organisms in their process that make the drink appetizing for consumption and very favorable for health. Among the ingredients applied in the kombucha are black garlic, cocoa, fig leaf and whey, which will undergo an anaerobic fermentation process, whose preparation will take time according to the characteristics to obtain a final product, which in the course of the drink will absorb all the benefits of the ingredient and its organoleptic characteristics. Experimental cuisine allows the creation of different preparations through creativity, being the means of expression of its creator that is reflected in the dish, transmitting a meaning and a connection with the product. This type of cuisine allows to leave the conventional and manages to integrate ingredients into different types of recipes, enriching the knowledge and use of fermented drinks, which encourages consumption by more people.

The purpose of this intervention project is to make us of food leftovers generated in a kitchen upon its transformation into by-products that will subsequently be applied in innovation desserts, since in the catering industries usually by various logistical factors, leftovers are considered waste, even though they have nutritional properties suitable for human consumption, which is a problem at the economic, social and environmental levels. This fact has given way to the realization of this project where it is proposed to carry out an analysis of the leftovers that are mostly generated in a kitchen, to know their characteristics and nutritional properties, and then give them a cleaning and disinfection treatment, transform them by applying various gastronomic techniques and apply them in of innovation. Finally, a recipe book of different preparations made from jams, spirits, infusions and flours was developed, demonstrating that leftovers can be given a second chance.